Roasted Veg Lasagne Recipe for a Delicious Healthy Meal

Lasagne is a timeless comfort food that brings warmth and satisfaction to any table. When made with roasted vegetables, it transforms into a vibrant, wholesome dish bursting with flavors and textures.

This roasted veg lasagne recipe is perfect for those who want to enjoy a hearty meal packed with colorful veggies, all layered between tender pasta sheets and a luscious sauce. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this recipe offers a delicious, nutritious option that’s sure to impress family and friends alike.

Roasting the vegetables enhances their natural sweetness and adds a smoky depth that elevates the traditional lasagne experience. The combination of roasted peppers, zucchini, eggplant, and tomatoes creates a vibrant medley that pairs beautifully with creamy béchamel and tangy tomato sauce.

This recipe is not only satisfying but also versatile, allowing you to customize the vegetables and herbs to your liking. Ready to dive into a layered masterpiece of roasted veg goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This roasted veg lasagne is a fantastic way to enjoy a rich, comforting meal that’s both healthy and satisfying. Here’s why it stands out:

• Flavor-packed layers: Roasting vegetables intensifies their taste, making each bite deliciously complex.
• Versatility: Easily adaptable with seasonal vegetables or your favorites.
• Balanced nutrition: Combines fiber-rich veggies with protein and calcium from cheese and béchamel sauce.
• Make-ahead friendly: Assemble in advance and bake when ready, perfect for busy days or entertaining.
• Vegetarian and adaptable: Can be made vegan-friendly with simple swaps such as plant-based cheese and béchamel.

Ingredients

• 2 medium zucchinis, sliced into rounds
• 1 large eggplant, cut into 1/2-inch thick slices
• 2 red bell peppers, cut into strips
• 2 medium tomatoes, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 12 lasagne sheets (no-boil or pre-cooked)
• 500ml béchamel sauce (see Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for vegan option)
• 400g canned crushed tomatoes
• 150g grated mozzarella cheese (or vegan cheese alternative)
• 50g grated Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano
• Fresh basil leaves for garnish
• Salt and pepper to taste

Equipment

• Large baking tray
• Mixing bowls
• Sharp knife and cutting board
• Large skillet or frying pan
• 9×13 inch (23×33 cm) lasagne dish
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it with olive oil.
2. Prepare the vegetables: Slice the zucchini, eggplant, bell peppers, and tomatoes as described in the ingredients. Toss the zucchini, eggplant, and peppers with 1 tbsp olive oil, salt, pepper, and dried oregano.
3. Roast the vegetables: Spread the zucchini, eggplant, and peppers evenly on the baking tray. Roast for 20-25 minutes until tender and slightly caramelized. Remove from the oven and set aside.
4. Make the tomato sauce: While the vegetables roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until soft and fragrant, about 5 minutes.
5. Add the crushed tomatoes: Pour the canned tomatoes into the skillet, season with salt and pepper, and simmer for 10-15 minutes to thicken and deepen the flavors.
6. Assemble the lasagne: In your lasagne dish, start with a thin layer of tomato sauce. Then add a layer of lasagne sheets, followed by roasted vegetables, sliced tomatoes, béchamel sauce, and a sprinkle of mozzarella cheese.
7. Repeat layers: Continue layering until you use all ingredients, finishing with a generous layer of béchamel and topping with mozzarella and Parmesan cheese.
8. Cover and bake: Cover the lasagne dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
9. Rest before serving: Allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh basil leaves for a fragrant finish.
10. Serve and enjoy! Pair with a crisp green salad or crusty bread for a complete meal.

Tips & Variations

“Roasting your vegetables not only enhances their natural sweetness but also adds a smoky depth that makes this lasagne truly unforgettable.”

• Vegetable swaps: Feel free to add mushrooms, spinach, or kale for extra greens. Roasted sweet potatoes or butternut squash add a lovely sweetness.
• Vegan option: Use plant-based béchamel and cheeses. Nutritional yeast can add a cheesy flavor if you want to omit cheese entirely.
• Make it gluten-free: Substitute regular lasagne sheets with gluten-free pasta sheets or thinly sliced zucchini as a lasagne base.
• Advance prep: Roast the vegetables and prepare sauces a day ahead. Assemble and bake when ready for convenience.
• Add herbs: Fresh thyme or rosemary can be roasted with the vegetables for added aroma.

Nutrition Facts

Serving Suggestions

Serve your roasted veg lasagne with a fresh, crisp side salad such as a mixed greens salad with a light vinaigrette. Garlic bread or a simple bruschetta pairs wonderfully to soak up any extra sauce.

For a heartier meal, consider pairing it with Vegetable Alfredo Recipes for Creamy, Healthy Dinners or a warm bowl of low calorie vegetable soup.

Don’t forget a refreshing dessert like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out your meal perfectly.

Conclusion

This roasted veg lasagne recipe is a delightful way to celebrate the bounty of fresh vegetables in a comforting, layered pasta dish. The roasting process brings out the natural sweetness and depth of the vegetables, while the creamy béchamel and rich tomato sauce create a luscious texture that’s simply irresistible.

It’s a versatile recipe that suits both weeknight dinners and special occasions, impressing guests with its vibrant colors and bold flavors.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding to make. Plus, it’s easy to customize to your dietary preferences and what’s in season.

Enjoy the process and the delicious results, and don’t hesitate to explore other creative vegetable dishes on the site for more inspiration. Happy cooking!

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